Asparagus and Crabmeat Salad

1 cup mayonnaise
1 tablespoon lemon juice – fresh
1 1/2 teaspoon tomato paste
1 1/2 teaspoon shallot – minced
1/2 teaspoon dijon mustard
1/4 teaspoon pepper
1 lb asparagus – trimmed
8 oz crabmeat – cooked
4 large boston lettuce leaves – or butter l; ettuce leaves

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.

Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.)

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool.  Drain and pat dry.

Mix crabmeat into mayonnaise.  Season to taste with salt.

Arrange 1 lettuce leaf on each plate.  Top with asparagus. Spoon crabmeat mayonnaise over and serve.

4 servings


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